Springtime Pasta🌷

A vegetable filled pasta dish that’s light and yummy!! I’ve been really busy these past few weeks and I needed to find something fast and wonderful to make for dinner …. here it is ❤️ I do know a lot of you are following me along but truly I’d love to hear from you that you’ve tried to make some of the dishes, this could be the one! Thank you all😘

1lb long pasta (homemade or store bought)

8oz. Sugar snap peas

8oz. (sm. Bunch) thin asparagus, trimmed, cut into 1″ pieces

2 carrots, peeled and sliced paper thin to spiral

1 pkg. frozen Artichokes, thawed

6oz. Frozen Edemame, thawed

2 eggs

about 4 oz. Parmesan cheese

salt & pepper to taste

Good extra olive oil for drizzle

Bring lg. Pot of salted water on to boil, cook pasta until al dente. During the last 2 minutes of cooking add the snap peas, asparagus and carrots into the pot with the pasta. Before draining reserve out about 1 cup of the pasta water and then drain all the rest! Return pasta and veggies back into the pot and stir in the Edemame, set aside for a minute… now in a separate bowl whisk the two eggs together, once eggs are whisked well add about 1/2 of the parm cheese and 3 to 4 tablespoons of the pasta water, blend together and pour over pasta & veggies (add more pasta water if seems too thick). Season with salt & pepper and a drizzle of extra virgin olive oil to your taste, toss all together carefully to coat. Serve immediately topped with the rest of the parm cheese and a little drizzle more of olive oil. A Wedge salad with crumbly blue cheese is soooo good on the side with this dish😘 Mangia!!